A wonderfully wintery rich risotto made from sweet seasonal Japanese pumpkin which are abundant on the shelves at the moment. I picked up a couple of organic ones from the Carriageworks Weekly Farmers markets, which I am digging at the moment (only $3 each). Such a great selection of produce, I basically do my food shop there every week.
This recipe is delightfully simple to make, it requires some time but you will be rewarded with the most divine combination of flavours.
I pre-roasted the pumpkin which helped release all of its natural sweetness and really worked well with my basic risotto recipe. Slow cooked veggies are very soothing for your gut and your body will be able to more easily absorb its goodies by using this method. Bone broth was used as my stock, but if vegetarian substitute a good quality vegetable stock.
Perfect for the most simple meat free meal any night of the week. Makes a great leftover lunch too. Kids will love this one too (so suitable for all of the family).
This is why the recipe is good for you:
Pumpkin’s rich orange colour is due to its fat soluble pigment phytochemical known as a carotenoids (beta carotene – plant form of vitamin A – good for your peepers!), this is an antioxidant and can help reduce inflammation on the body. It is also a good source of fibre which is good for digestion and heart health. The potassium in pumpkins helps to maintain fluid balance in the body and a steady heart beat.
Bone broth; did you know that boiling your bones releases gelatin which is a gentle way of helping restore connective tissue within your gut. This gelatin will literally heal and seal your gut aiding with inflammation, allergies and unwanted foods being absorbed into your system. When the carcass is cooked for a long time, the bones, tendons and cartilage breaks down to release glucosamine and other sulphate compounds, which are actually the same compounds in expensive tablets used to treat arthritis and joint pain. This broth is also a great aid to boost your immunity.
Celery contains a large amount of fibre, which really aids with digestion and helps you feel fuller quicker due to its bulk in fibre. It is also a good source of potassium which is not only good for helping to maintain fluid balance in your body as well as a steady heart beat. It does this by helping to offset sodium’s effects on blood pressure. Some also say (from this book) that it can help with gout symptoms and oedema (fluid swelling).
White Onions are a great source of sulphur as well as similar properties to garlic, it is antibacterial, anti-fungal and anti-viral, it can help increase our immune function. They are also good for your blood and circulatory system. A nurturing antioxidant and anti-inflammatory on the body, their antioxidant (quercatin) helps mop up the oxidation of fatty acids.